HALOUMI, CHICKPEA & QUINOA BURGERS
SERVES 4 PREP 15 MINS + CHILLING COOK 20 MINS PER SERVE 2860kJ COST
â˘Â 1 cup tri-coloured quinoaâ˘Â 400g chickpeas, rinsed, drainedâ˘Â ½ cup chopped coriander leavesâ˘Â Âź cup sunflower seedsâ˘Â 2 tbsp sesame seedsâ˘Â 2 garlic cloves, crushedâ˘Â 1 tbsp ground cuminâ˘Â 2 tsp ground corianderâ˘Â 1 eggâ˘Â 1 egg yolkâ˘Â 2 tbsp olive oilâ˘Â 125g haloumi, slicedâ˘Â 4 bread rolls, split, toastedâ˘Â 60g bag rocket leavesâ˘Â 2 heirloom tomatoes, slicedâ˘Â chipotle barbecue sauce, baby cukes, to serve 1 Cook quinoa following packet instructions. Cool.
2 In the bowl of a food processor, combine quinoa, chickpeas, coriander, seeds, garlic, spices, egg and yolk. Process until smooth. Form 2/3 cups mixture into patties. Arrange on an oven tray lined with foil. Chill 30 minutes to firm.
3 Meanwhile, in a medium frying pan, heat half oil on medium.âŚ
